Tender Leg of Lamb Roast with Flavorful Mint Pesto

Cooking this leg of lamb put me right back to my childhood where making lazy, slow baked roasts for Sunday lunch was the norm. My mom used to have her leg of lamb in the oven before we even had our church clothes on, and the smell lingering in the kitchen as we got back from town was, well, like the one you will get ONLY from a roasted leg of lamb in the oven.

One thing I know without a doubt, is that when it comes to cooking a leg of lamb, 7 hours in the oven on low heat, IS the only way to cook a leg of lamb. Point. Fear not this elusive idea of time, my friends, because it really ain’t that hard.

I had the oven on 120 degrees Celsius (250 degrees Fahrenheit), for 7 hours; simply seasoned the meat with salt and black pepper, a few sprigs of rosemary and thyme and had it covered for a good five hours of the cooking time. When it is done, it literally falls apart and served with a quick mint pesto, it is THE roast for this festive season.

I also went all out by roasting whole garlic, pearl onions and sweet potatoes – IN the fat from the roasted lamb – with baby carrots and buttery cauliflower rice.

Tender Leg of Lamb Roast with Flavorful Mint Pesto

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• Author: Anina Meyer
• Total Time: 440 minutes
• Yield: Serves 4
• Diet: Omnivore

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Description

A tender leg of lamb slow-roasts to perfection, creating a fall-off-the-bone masterpiece. Serve with vibrant mint pesto and roasted vegetables for a satisfying meal.

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Ingredients

Units USM Scale 1x2x3x

• 4 lbs (2 kg) leg of lamb, bone in
• salt and black pepper
• fresh sprigs of thyme and rosemary
• 1 large sweet potato, cut in rings
• 1 cups (237 ml) pearl onions, peeled
• 2 whole cloves of garlic, tops removed
• 4 tbsp butter
• 2 cups (473 ml) baby carrots
• 4 tbsp butter
• 1 large head of cauliflower, grated
• salt and black pepper
• a handful of fresh mint
• 1/4 cup chopped almonds
• 1 garlic clove
• 1/4 cup grated parmesan
• 1/2 cup olive oil
• salt and black pepper

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Instructions

1. Preheat oven to 250°F (120°C).
2. Place leg of lamb in an oven-safe casserole dish; season with salt and pepper. Add thyme and rosemary; cover and roast for 5 hours.
3. Remove the lid from the casserole dish. Add sweet potato, onions, and whole garlic. Roast for another 2 hours, checking vegetables periodically. Remove vegetables if done before 2 hours.
4. Heat butter in a saucepan and sauté baby carrots until caramelized. Remove from pan.
5. Add remaining butter to the saucepan and gently fry grated cauliflower. Season with salt and pepper. Set aside.
6. For the pesto:
7. Combine mint, almonds, garlic, parmesan, olive oil, and seasoning in a pestle and mortar; grind until a rustic paste forms.
8. After roasting, remove leg of lamb, place on a platter, and cut. Serve with mint pesto and roasted vegetables.

Notes

• For optimal tenderness, let the lamb rest for at least 15 minutes after roasting before carving.
• If you don’t have a pestle and mortar, you can pulse the pesto ingredients in a food processor until finely chopped.
• Leftover lamb can be shredded and used in sandwiches or salads for a delicious next-day meal.

• Prep Time: 20 minutes
• Cook Time: 420 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 5
• Sodium: 300
• Fat: 40
• Saturated Fat: 20
• Unsaturated Fat: 15
• Carbohydrates: 30
• Fiber: 5
• Protein: 40
• Cholesterol: 150

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